Eataly’s selection of sweets comes from producers steeped in history. During the Neapolitan wars of the 1860s, cacao was strictly rationed. In the region of Piemonte, confectioner Pier Paul Caffarel started to experiment with the local hazelnuts that flourish in the Langhe hills. It’s said that he created the first “gianduja,” the beloved chocolate hazelnut spread. To this day, Caffarel, Baratti & Milano, Venchi and Golosi di Salute, use the same prized Le Langhe Hazelnuts IGP to make their gianduja and chocolates. For 150 years in Torino, Leone has been crafting artisan candies and producers like Mieli Thun and Bastianich preserve the ancient art of honey collection.